Cite
HARVARD Citation
Liang, W. et al. (2023). The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food hydrocolloids. p. . [Online].
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Liang, W. et al. (2023). The relationship between starch structure and digestibility by time-course digestion of amylopectin-only and amylose-only barley starches. Food hydrocolloids. p. . [Online].